Daily happy moments

02/12/2023

02/02/2023

Zesty Kale and Sweet Potato Bowl

Ingredients
1 pound diced peeled sweet potatoes (about 3 cups) 3 tablespoons olive oil, divided 1 teaspoon chili powder, divided 1 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 1 large red bell pepper, quartered 1/2 cup unsalted roasted almonds, chopped 2 teaspoons grated lime rind, divided 1/2 teaspoon sugar 2 tablespoons fresh lime juice 1 tablespoon chopped fresh cilantro 2 cups hot cooked quinoa 4 ounces baby kale, chopped (about 4 cups) 1 ounce Cotija cheese, crumbled (about 1/4 cup) 1 ripe avocado, sliced 4 lime wedges

How to Make It
Step 1
Preheat oven to 400°F.

Step 2
Combine sweet potatoes, 1 1/2 teaspoons oil, 1/2 teaspoon chili powder, 1/8 teaspoon salt, and 1/4 teaspoon black pepper in a bowl; toss. Arrange sweet potato mixture on one side of an aluminum foil–lined baking sheet. Place bell pepper on other side of pan; drizzle with 1 1/2 teaspoons oil, and toss to coat. Bake until potatoes are tender and peppers are lightly charred, about 30 minutes, stirring potatoes once halfway through. Remove pan from oven. Cut bell pepper into strips.

Step 3
Cook almonds in a small skillet over medium until toasted, 2 to 3 minutes. Add 1 teaspoon oil, remaining 1/2 teaspoon chili powder, 1/8 teaspoon salt, 1 teaspoon rind, and sugar; cook, stirring occasionally, 1 minute.

Step 4
Whisk together remaining 5 teaspoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1 teaspoon rind, juice, and cilantro in a bowl. Divide quinoa among 4 bowls; top evenly with kale, sweet potatoes, and bell pepper. Drizzle with juice mixture; top evenly with coated almonds, Cotija, and avocado. Serve with lime wedges.

02/01/2023

100%!

01/31/2023

CLEAN EATING 😍
Asian Sesame Salad with Brussels Sprouts and Clementines Recipe
👉Ingredients
1 lb Brussels sprouts, damaged outer leaves discarded, ends trimmed and shredded using a food processor
12 oz. (2 1/2 packed cups) shredded or chopped cooked chicken breast
6 to 8 radishes, trimmed and thinly sliced
6 scallions, thinly sliced
4 clementines or tangerines, peeled and sectioned
1/4 cup toasted sliced unsalted almonds
3 Tbsp. rice vinegar
2 Tbsp. reduced sodium tamari
1 1/2 Tbsp. raw honey
1 Tbsp. safflower oil
1 1/2 tsp. toasted sesame oil
1 Tbsp. finely chopped fresh ginger
👉Preparation
To a large bowl, add Brussels sprouts, chicken, radishes, scallions, clementines and almonds. Toss to combine. (MAKE AHEAD: Step One can be prepared up to 2 days in advance; refrigerate in an airtight container.)
In a small bowl, whisk together vinegar, tamari, honey, safflower oil and sesame oil until combined. Whisk in ginger.
Pour over salad and toss well.

01/30/2023

I look in the mirror every day 😄

01/29/2023

Have a great day!